Ingredients
3/4 pound boneless skinless chicken breasts1/2 teaspoon salt1/2 teaspoon pepper1 small onion, sliced1 teaspoon olive oil1 cup seedless red grapes, halved2/3 cup chopped peeled mango1/2 cup chopped walnuts, toasted1/2 cup mayonnaise2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon4 flour tortillas (8 inches)1 cup fresh baby spinach
Preparation
Sprinkle chicken with salt and pepper. Place onion in a grill wok or basket; brush with oil. Grill chicken and onion, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear and onion is tender. When cool enough to handle, chop chicken and onion.
In a large bowl, combine the grapes, mango, walnuts, mayonnaise, tarragon, chicken and onion. Place 1 cup filling down the center of each tortilla; top with spinach. Roll up tightly. Serve immediately.
